Duck Foie Gras With Truffles
A decadent French appetizer made with duck foie gras and truffles, gently folded with cognac and served with French bread, fig jam, or canapés.
Equipment
- serving platter
- glass mixing bowl
- mixing spoon
- cookie cutters
Ingredients
- ⅔ cup French duck liver mixed with truffle
- salt
- white pepper freshly ground
- 1 oz cognac or dry red wine
Instructions
- Place the foie gras with truffles spread in a warm glass bowl, with the salt, pepper, and half the cognac.
- Fold gently together, fill serving dish, and place in the fridge for 24 hours.
- About an hour before serving gently mix in the rest of the cognac.
- Place back into the fridge until ready to serve.
- Serve with different types of bread: French, brioche, bruschetta, crostini, or crackers.
- For variety add a sweet option to your savory selection with fig jam or finely chopped figs to sprinkle on top.
Notes
Top Tip
If stirring foie gras is necessary, fold gently to prevent incorporating air into the mixture. Use a cookie cutter to shape the gingerbread or other special bread to make the dish look amazing. Substitutions- Duck or Goose foie gras will work well here.
- Gingerbread is recommended here - but use any type of canape crackers
- French baguette, brioche toast, or any bread type you like.
- Cognac or Dry Red Wine - replace carefully as this will affect the flavor of your finished product.
- Choose a fruit wine or flavored vinegar.
- Figs can be swapped with other favorite fruits.
Nutrition
Calories: 172kcalCarbohydrates: 1gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 203mgSodium: 55mgPotassium: 91mgVitamin A: 15736IUVitamin C: 2mgCalcium: 4mgIron: 12mg
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